This looks like it's going to be a difficult recipe as the dessert itself is a bit of a show stopper but it's actually really straight forward and easy. It does take patience and a bit of time but they do say anything good is worth waiting for.
Makes 6 Panacottas
- 10 ml gelatin
- 45ml water
- 120 ml blueberry juice
- 15 ml caster sugar
- 125g blueberries
- 2 ½ cups double thick cream
- 1 ½ cups mixed berry SMOOCH smoothie
- 1 tsp vanilla
- ½ cup castor sugar
- 4 ½ tsp gelatin
- 90ml cold water
- Lightly oil and chill 6 dariole/jelly moulds.
- Soak the gelatine in the cold water until soft.
- Place the juice and castor sugar in a saucepan and bring to a boil. When the sugar has dissolved add the gelatine and stir well to make sure it all dissolves.
- Place a couple of berries in the bottom of the moulds, to cover the bottom. Cover the berries with 20ml of the jelly mixture, then place the moulds in the fridge for the jelly to set.
- Place water in a mixing bowl and sprinkle over the gelatine. Allow to soak up all the water.
- Heat cream, sugar and vanilla in a saucepan. Once sugar has dissolved remove from heat.
- Add the soaked gelatine and stir well to make sure it all dissolves. Add the SMOOCH.
- Allow to cool to room temperature before pouring onto the set jelly.
Refrigerate for 3 – 4 hours, until set before serving.
Dip mould into boiling water for 3 seconds, turn upside down to unmould on serving plate. Serve with fresh berries.
Stylist: Lisa Clark | Tessa Holding